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Mini Kale and Parmesan Frittatas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 40 min
  • $
Gatheredtable

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • sea salt and freshly ground black pepper (to taste)
  • pinch of nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups kale, deribbed and chopped
  • 1 cup parmesan cheese
  • 1/2 cup diced pancetta (uncooked)
  • 2 teaspoons chopped fresh scallions

Directions

Prep: 1. Preheat oven to 350 and grease a muffin tin well. 2. Derib and chop kale. Grate cheese. Make: 1. Whisk eggs and milk. Mix in salt, pepper, nutmeg, red pepper flakes (if using), kale, cheese, pancetta and scallions. 2. Divide evenly among 12 muffin tins. Bake in the oven 25-30 minutes, until the eggs are set and starting to get golden brown. 3. Allow to cool slightly and serve.

Notes

These also freeze extremely well! Make sure to cool them completely before freezing. To reheat, pop them in the microwave for 20-40 seconds. It's best to reheat them one at a time if you can.

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